robinbloke's birthday meal

[karohemd]

So on Saturday I finally managed to cook the three course meal I had promised as a birthday present. I guess we're living too busy lives. So here we go:

Robin's Birthday Menu
by karohemd

  

Prawn Risotto
Tiger Prawns cooked in garlic and pimentón on a base of Arborio risotto, finished with truffle oil
•••
Pan-fried Duck Breast
red wine reduction, potato dauphinoise, rocket salad
•••
Dark Chocolate Mousse
mixed berries




The colour of the prawns should be a bright red but no matter what I did, I couldn't change it. The tungsten bulb over the hob was still on and that screwed up the colour balance


I took the photo, served the first two plates and then realised I had forgotten the reduction, d'oh and I didn't really want to faff around with the light again. So imagine a dark, rich sauce drizzled over and around the meat. At least the colour balance is right in this one.


If anyone has any tips how to make scoops of chocolate mousse not looking like turds, I'd appreciate the advice...

Comments

[arken-thell.livejournal.com]

That Duck looks fantastic

[karohemd.livejournal.com]

It was. Not as fatty as some I've had. Some fat rendered during cooking (which I took skimmed off before making the sauce) but not that much. That also made the skin really crispy. The breasts were a bit unevenly cooked, though so some parts were well done while the thicker parts were the way I intended.